Preheat oven to 350F (175C) and prepare a small baking dish (around 8″ x 8″ or 20cm x 15cm) with parchment paper. Leave some extra paper out on the sides to make it easier to pull the cake out of the pan.

In a medium bowl whisk together the dry ingredients for the cake batter; flour, baking powder, baking soda and salt.

In another bowl and using an electric mixer, mix together the vegetable oil and sugar, then add in the egg, and mix well. Add in the greek yoghurt, lemon juice and zest. Mix on medium speed until smooth and creamy.

Fold the dry ingredients into the wet, using a spatula. Adding flour in smaller increments will make it easier to make sure it is completely combined without beating out the air of the eggs. This results in a light and airy cake. Pour the cake batter into the prepared baking pan.

Combine all the ingredients for the cream cheese layer in a small bowl, and pour over the cake batter. Be careful as to not mix the cake batter into the filling. Just use a spatula and carefully spread the filling almost until the edges.

Make the crumb topping: Chop the butter into smaller pieces, and add into a bowl with flour, sugar and salt. Use two forks or a pastry cutter and cut the butter into the flour mixture. Continue cutting the butter until it resembles peas in size and the flour is nicely incorporated. Pour over the cake.

Bake the cake at 176C (350F) for around 45 minutes* or until the middle has set when you wiggle the baking pan.

Let the cake cool in the pan before taking it out and dusting it with powdered sugar. Ready to serve!

Recipe Notes

* It has taken me both 45 minutes but also 1 hour in another oven, so just keep an eye on it. If it’s not done, it’s not done. Just keep going. If you know you’ve got a very hot oven check it after maybe 35 minutes.